HALIBUT CHEEKS IN LEMON SAUCE RECIPE - (4.2/5)
Provided by Dunjab
Number Of Ingredients 10
Steps:
- In a saute pan over medium-high heat, melt the butter. Add onion and garlic and saute until translucent. Add the salt, chives, lemon zest, lemon juice, and wine and reduce by 1/3. Add capers and stir. Add halibut cheeks and cook covered, 3-4 minutes on each side.
HALIBUT WITH LEMON SAUCE
Fish and lemon are a natural pairing: The tart citrus enlivens the flavor of a delicate sauteed halibut topped with a reduced lemon sauce and slices of preserved lemon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, combine the lemon zest, sugar, salt, 1 tablespoon lemon juice, and dill. Place fillets in a shallow, nonreactive container. Cover with lemon-dill marinade, and refrigerate 3 hours.
- Remove fish from container; set marinade aside. Heat a large saute pan coated with olive oil. Saute fillets until golden and cooked through, about 5 minutes per side. Remove from heat; transfer fillets to a platter. Cover with aluminum foil to keep warm.
- Turn heat to high; add reserved marinade. When it bubbles and browns, add remaining lemon juice. Cook 1 minute. Reduce heat to low. Add butter, swirling pan to melt. Remove pan from heat; strain into small pan. If using preserved lemon, cut rind into 1/4-inch-thick strips and warm with sauce in pan. Pour sauce over fillets, and serve.
PANKO FRIED HALIBUT CHEEKS
Halibut cheeks are truly tender, flavorful morsels. I don't like to use too many herbs or spices with them just let the natural flavor come through. You could add some garlic to the pan or mix in some fresh dill - it's up to you. This is how I enjoy them served with some Tartar sauce & an additional wedge of lemon. You may substitute regular bread crumbs but Panko are better
Provided by Bergy
Categories Lunch/Snacks
Time 18m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix the Panko crumbs and Parmesan cheese together.
- Salt & Pepper the cheeks on both sides.
- Squeeze fresh lemon juice over the cheeks and dip in the Panko crumb mixture, press so the crumbs adhere, flip the cheeks and repeat with the lemon & crumbs.
- Heat butter (marg/oil) in a pan over medium high heat, Fry the cheeks apprx 3 minutes each side or until they are golden and cooked through.
- Do not over cook them.
Nutrition Facts : Calories 440.5, Fat 19.3, SaturatedFat 9.9, Cholesterol 75.7, Sodium 594.1, Carbohydrate 35.3, Fiber 4.4, Sugar 2.6, Protein 33.6
HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
- For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
- Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
- Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.
HALIBUT CHEEKS WITH SPICY AIOLI
Steps:
- Soak the halibut in the buttermilk for several minutes, then remove and dredge in the flour. Whisk together the buttermilk and egg in a stainless-steel bowl. Dip the halibut into the liquid, and then remove and dredge in the breadcrumbs until coated. Refrigerate for 1 hour.
- Heat the canola oil in a straight-sided saucepot to 325 degrees F. Submerge the cheeks in the oil and fry until golden brown. Season with the cayenne and salt and serve with spicy mayonnaise for dipping.
JAPANESE-STYLE CRISPY HALIBUT WITH LEMON SAUCE
If you enjoy ordering lemon chicken from your local takeout shop, then you will like this dish. It rather resembles English-style fish fingers-without the lemon sauce, that is! I like to use a good white-fleshed fish; cod is overfished, hence I've used halibut here, but pollack would do just as well. You could even use mackerel if you wished. I like using the Japanese panko breadcrumbs because they have been flavored with honey and are extra crisp, but you could make your own breadcrumbs, of course, using a chunk of stale bread. The dipping sauce is easy to make too.
Provided by Food Network
Time 20m
Yield Serves 2-4 to share
Number Of Ingredients 15
Steps:
- For the Halibut: Season the halibut pieces with salt and white pepper. Put the potato flour or cornstarch, beaten egg, and breadcrumbs in three separate bowls. Dip the halibut pieces into the potato flour or cornstarch, then the egg, and coat in the breadcrumbs. Place a wok over high heat and add all but 1 tbsp of the peanut oil. Heat the oil to 350degreesF, or until a piece of bread dropped in turns golden brown in 15 seconds and floats to the surface. Fry the breaded halibut pieces in the oil for 3-4 minutes or until golden brown, then remove with a slotted spoon and drain on paper towels.
- For the Sauce: Meanwhile, make the sauce. Heat a small wok or saucepan over medium heat and add the remaining 1 tbsp of peanut oil. Add the ginger and fry for a few seconds, then add the remaining ingredients and bring to a boil. Cook for 1 minute or until the sauce has thickened, then remove from the heat. When the fish is cooked, season with dried chili flakes (if using), garnish with lemon wedges, if you like, and serve with the lemon dipping sauce.
STUFFED HALIBUT CHEEKS
Steps:
- Combine the first 5 ingredients. Cut pockets into halibut cheeks, stuff the garlic mixture into the pockets, then drizzle olive oil on the cheeks.
- Place on grill and cook for 3 minutes on each side. Serve immediately.
MARINATED HALIBUT CHEEKS
Provided by Food Network
Categories appetizer
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- To a hot saute pan, add the Szechwan peppercorns and toast until their aroma is released. Immediately remove from the pan and set aside. In another saute pan over medium-high heat, add the butter and melt. Lower the heat and add the shallots, garlic, chives, parsley, five-spice powder, the reserved toasted peppercorns, soy sauce, and maple syrup and cook for 2 minutes. Remove from heat and cool marinade completely.
- Add the Halibut cheeks to the cooled marinade, cover, and refrigerate for 10 to 30 minutes.
- Remove the halibut cheeks from the marinade and grill 3 minutes on each side.
HALIBUT CHEEKS GRILLED IN LEMON SAUCE RECIPE
Provided by pattie_d
Number Of Ingredients 11
Steps:
- Preheat the grill. In a saute pan over medium-high heat, melt the butter. Add the onion and garlic and saute until translucent. Add the salt, chives, lemon zest, lemon juice, dill, and wine and reduce by 1/3. Add olive oil and capers and stir. Remove from the heat. In a large foil square, place a spoonful of sauce. Add 1 piece of fish, cover with more sauce, and wrap tightly. Repeat with the remaining fish. Place the packets on the grill and grill for 3 minutes on each side. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
HALIBUT WITH BRIGHT LEMON CREAM SAUCE
Tender halibut with a suprisingly light and brightly flavored lemon cream sauce. It can be made with as many or as few capers as you prefer. Serve with salad and fresh bread.
Provided by Adopted Parisian
Categories Halibut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour, salt, and pepper on a large plate and then dredge each cut of halibut. Shake off any excess flour.
- Melt 4 tablespoons butter in a large saute pan, wait for foam to reduce and add fish to the pan. Saute, turning once, until the fish is cooked all the way through, flakes easily, and is golden brown all over. Transfer fish to a serving platter.
- Melt remaining 2 tablespoons of butter, and add the capers. Saute 1 minute, then add lemon juice and whisk lightly. Pour over the fish on the serving dish and serve immediately, sprinkling with zest and chives.
Nutrition Facts : Calories 404.1, Fat 21.4, SaturatedFat 11.5, Cholesterol 100.7, Sodium 924.8, Carbohydrate 13.7, Fiber 0.8, Sugar 0.4, Protein 37.7
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